New This Month

Caramelized Roasted Parsnips


Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.

  • Servings: 12

Source: Martha Stewart Living, November 1996


  • 8 tablespoons unsalted butter (1 stick), melted
  • 2 tablespoons granulated sugar
  • 2 teaspoons brown sugar
  • 3 pounds parsnips, peeled, cut into 1/4-by-3-inch julienne
  • 1 1/2 teaspoons salt, plus more to taste
  • Freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon snipped chives


  1. Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.

  2. Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.

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